Easy Chicken Divan Recipe

I can never resist this creamy Chicken Divan, with juicy chicken, tender broccoli, and that buttery Ritz cracker topping stealing the show. It is the kind of easy casserole that disappears fast and always has everyone asking for seconds.

I’m obsessed with this Easy Chicken Divan because it hits that casserole craving without tasting like a lazy shortcut. I get juicy chicken, tender broccoli, and a creamy, savory sauce that clings to every bite like it has something to prove.

But the topping is what really gets me. Crunchy, buttery, a little messy, totally worth fighting for at the corner of the dish.

I love that it feels retro in the best way, the kind of dinner I keep sneaking bites from after I’ve already had a full plate. No shame.

Just one more forkful, obviously, every single time.

Ingredients

• Chicken makes it hearty and filling, so this actually counts as dinner.
• Broccoli brings the green stuff, plus it soaks up all that creamy sauce.
• Cream of chicken soup is the shortcut that keeps everything cozy and easy.
• Mayo makes the sauce rich, but sour cream gives it a little tang.
• Milk loosens the sauce so it’s creamy, not weirdly thick.
• Sharp cheddar adds that melty, cheesy bite everyone looks for first.
• Parmesan brings a salty little boost without trying too hard.
• Ritz crackers make the buttery crunch on top.

  Honestly, the best part.

• Melted butter helps the topping turn golden, crisp, and snacky.
• Garlic and onion powder keep it savory without extra chopping.
• Salt and pepper wake everything up.

  Basically, don’t skip them.

• Greasing the dish saves you from scrubbing stuck-on cheese later.

Ingredient Quantities

• 3 cups cooked chicken, shredded or cubed (about 1.5 pounds raw boneless skinless chicken breasts)
• 4 cups broccoli florets, steamed or blanched (about 1 pound fresh or 1 12 ounce bag frozen)
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 cup mayonnaise (or 1 cup sour cream for a tangier sauce)
• 1/2 cup milk to thin the sauce
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 sleeve Ritz crackers, crushed (about 4 ounces or 30 crackers)
• 4 tablespoons unsalted butter, melted (for the cracker topping)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
• Cooking spray or a little extra butter to grease the baking dish

How to Make this

1. Preheat oven to 375 F and grease a 9×13 inch baking dish with cooking spray or a little butter.

2. If your chicken is not cooked, bake, poach, or sauté about
1.5 pounds boneless skinless chicken breasts until cooked through, then shred or cube to yield 3 cups.

3. Steam or blanch 4 cups broccoli florets until bright green and just tender, then drain well.

4. In a large bowl combine 1 can (
10.5 ounces) condensed cream of chicken soup, 1 cup mayonnaise or 1 cup sour cream, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, about 1/2 teaspoon salt and 1/4 teaspoon black pepper; whisk until smooth.

5. Stir in 3 cups cooked chicken, steamed broccoli, 1/2 cup shredded sharp cheddar cheese, and 1/4 cup grated Parmesan until everything is evenly coated.

6. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup shredded sharp cheddar over the top.

7. In a small bowl mix crushed Ritz crackers (about 1 sleeve, 4 ounces) with 4 tablespoons melted unsalted butter until crumbs are evenly moistened.

8. Sprinkle the buttered cracker crumbs evenly over the cheese layer.

9. Bake uncovered for 20 to 30 minutes or until casserole is bubbly and topping is golden brown.

10. Let rest 5 minutes before serving so the casserole sets, then serve warm.

Equipment Needed

1. 9×13 inch baking dish
2. Oven (preheated to 375 F)
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Measuring cups and spoons
8. Knife and cutting board
9. Saucepan with steamer basket or steamer pot (for broccoli)

FAQ

Easy Chicken Divan Recipe Substitutions and Variations

• Chicken
  • Rotisserie chicken, shredded
  • Cooked turkey breast, cubed
  • Firm tofu, pressed and cubed for a vegetarian option
• Broccoli
  • Cauliflower florets, steamed or blanched
  • Frozen mixed vegetables, drained and lightly cooked
  • Baby spinach, wilted and squeezed dry
• Condensed cream of chicken soup
  • Homemade white sauce: butter, flour, and chicken or vegetable broth
  • Condensed cream of mushroom soup for earthier flavor
  • Greek yogurt thinned with a little broth for a lighter, tangy sauce
• Ritz crackers for topping
  • Panko breadcrumbs mixed with melted butter for extra crunch
  • Crushed saltine crackers or buttery crackers
  • Crushed cornflakes for a crisp, slightly sweet topping

Pro Tips

1. Dry the broccoli thoroughly after steaming or blanching. Excess water will make the casserole watery and prevent the cracker topping from getting crisp. Pat florets with paper towels or spread them on a clean kitchen towel to cool and drain for a few minutes.

2. Use warm shredded chicken if possible. Mixing the sauce with still-warm chicken helps it absorb flavors and keeps the filling from getting too cold in the center, which shortens baking time and yields a creamier final texture.

3. Toast the cracker crumbs briefly in a skillet or in the oven before mixing with butter. This wakes up their flavor and gives a deeper, nuttier crunch that stands up better during baking.

4. Brighten the dish with a little acid and fresh herb. Stir in a tablespoon of lemon juice or a splash of white wine to the sauce, and sprinkle chopped fresh parsley or chives over the finished casserole for contrast and a fresher taste.

5. For make-ahead convenience, assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add the cracker topping just before baking so it stays crisp. If baking from cold, allow a few extra minutes in the oven until it is bubbly and heated through.